Drain fifty oysters; boil and skim the liquor. Chop the oysters with a silver knife; add them to the liquor; boil and skim again. Put one quart of milk in a double boiler; rub together two tablespoonfuls of butter and three tablespoonfuls of flour; add this to the hot milk; stir constantly until smooth and thick as cream. Add one teaspoonful of celery pepper and the oysters. Strain through a sieve, pressing lightly; add teaspoonful of salt, and serve at once.